This year, we didn’t have a lot of cold days to glug on soup. However, for the past few weeks, it suddenly got a little chill, gloomy, windy and there was barely any sign of sunshine. Both my boys were under the weather, cough and cold followed by sleepless nights. We cancelled our plans and spent the long weekend at home, just smacking on homemade spicy street food to uplift the taste buds and then slurp some soup to warm us up. Roasting pumpkin always brings out the sweetness and since I don’t have an oven out here, I just slow cooked it with some whole spices. The the best part of making soup is that you can just drop everything in a pot and allow it simmer while you catch up on your reading or in my case, play building blocks along with our little man. If you enjoy toppings on your soup, try toasted quinoa. It’s so easy to prepare and stays crunchy for several days in an airtight jar. It’s also a great way to add texture to your silky soup.
